Hey everyone, it is Louise, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, shio-koji soboro and ricotta cheese italian croquette. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.

To taste shio koji on its own is to smell its fruity aroma, sense a round sweetness on the tip of the tongue akin to that of mirin or sweet white miso, and then I've been recruiting friends with stronger project-cooking tendencies than I to make local-bean misos and koji-ricotta cheese together someday. All thanks to Shio Koji, I get an umami-packed delicious chicken on the table with minimal effort. Shio Koji's convenience is another reason this traditional ingredient recaptured the spotlight in Japan.

Shio-Koji Soboro and Ricotta Cheese Italian Croquette is one of the most favored of recent trending foods in the world. It is enjoyed by millions every day. It’s easy, it is fast, it tastes yummy. They’re nice and they look wonderful. Shio-Koji Soboro and Ricotta Cheese Italian Croquette is something that I have loved my whole life.

To begin with this recipe, we must first prepare a few components. You can cook shio-koji soboro and ricotta cheese italian croquette using 8 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Shio-Koji Soboro and Ricotta Cheese Italian Croquette:

1. Make ready 120 grams ★ Ricotta cheese
2. Prepare 1 ★ Egg
3. Get 3 tbsp ★ Shio-koji soboro
4. Get 5 tbsp ★ Panko
5. Prepare 2 tbsp ★ Parmesan (grated cheese)
6. Take 1 dash more than 1 tablespoon ★ Finely chopped parsley
7. Get 1 dash ★ Salt and pepper
8. Make ready 1 Panko (to coat the meatballs)

Ricotta of whey, produced adding a very small part of milk. It is especially used for cooking, baking and for the industrial production. Born as a fresh sheep ricotta but then is pressed, salted and seasoned to acquire the ideal consistency for grating. Ricotta gnocchi, is one of the classic Italian gnocchi recipes, along with potato gnocchi and squash gnocchi.

Steps to make Shio-Koji Soboro and Ricotta Cheese Italian Croquette:

1. Put all of the ★ ingredients into a bowl.
2. Mix it all together. (If it's too soft to bring together, add some panko until it's the right consistency.)
3. Put 1/4 of the mixture on some plastic wrap, then shape it into a patty. (It'll be sticky, but you can shape it with a large piece of plastic wrap so keep your hands clean.)
4. Roll in panko as you continue to shape it.
5. Make 4 thick patties that are 7 cm in diameter and 1 cm thick.
6. Heat a good amount of oil (not listed) over medium heat and fry one side for a minute before flipping over.
7. Next, cook the other side for 1 minute until nicely browned to finish. (They'll burn easily, so it's okay to fry them over low heat. Once the outside is browned, it's done.)
8. It's mostly cheese and panko, so it's easy to cook all the way through. Enjoy the cheesy aroma!

These simple and delicious little dumplings can be made "white" just with flour and cheese or enriched with minced greens. I particularly love the spinach and ricotta variation: here the recipe! Requeson (Mexican ricotta) and a variety of other Mexican cheeses to make these craveable croquettes. Serve them with a sweet and smoky chipotle-honey salsa to counter the cheesy richness within. Get the recipe for Mexican Ricotta Croquettes » Matt Taylor-Gross.

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